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Penne Pasta with Italian Sausage
   Serves 4
Ingredients:
  • 7 oz. Jimtown Roasted Vegetable Caponata (1 container)
  • 6 oz. penne pasta
  • 6 oz. Italian sausage, mild or spicy
  • 1 T extra virgin olive oil
  • ¼ cup grated Parmesan or Pecorino cheese
  • ¼ cup chopped parsley
  • Salt and black pepper or chili pepper flakes to taste

Method:

Heat the olive oil in a medium sauté pan over medium heat and brown the sausage, breaking into small pieces as it cooks. Once the sausage is completely cooked add the Caponata and bring to a simmer.
Cook the penne in lightly salted water (following package directions) until al dente. Strain the pasta, then toss with the Caponata, cheese and parsley tossing until evenly mixed.
Season to taste with salt and your choice of pepper. Serve immediately.